Texas style is simply coarse slagverkaren mor thiam salt and coarse black pepper. Remove any silver skin or excess fat from the flat muscle. Better with a brisket that is not too closely trimmed.". We generally get a similar sauce from a North Carolina company, but the last order didn't go through, so I was real happy to find this recipe. Thats why Ive tested and re-tested many different methods and recipes to help you achieve perfect results every time, using a relatively simple process.